How to Make Radicchio and Butter Lettuce Salad with Blueberries and Kale Chips - A Step-by-Step Guide

There's nothing quite like the satisfaction of enjoying a refreshing and healthy salad, especially one that combines a variety of textures, flavors, and colors. This recipe for Radicchio and Butter Lettuce Salad with Blueberries and Kale Chips is a delightful medley of fresh, crisp greens, juicy blueberries, and crunchy kale chips, creating a symphony of tastes and textures that is sure to please your taste buds.

What makes this salad so special is the combination of the bitter radicc...

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Ingredients

  • 2 leaves kale, stemmed and torn into pieces
  • 2 ½ tablespoons extra-virgin olive oil, divided
  • 1 pinch seasoned salt
  • 1 egg
  • 3 slices bacon
  • 1 ½ cups chopped radicchio
  • 1 ½ cups chopped butter lettuce
  • ½ avocado, cubed
  • ¼ cup thinly sliced red onion
  • 1 large Roma tomato, sliced
  • 2 radishes, sliced
  • 2 tablespoons sliced fresh oyster mushrooms
  • ¼ cup fresh blueberries
  • 1 ½ tablespoons balsamic vinegar
  • sea salt to taste
  • 1 pinch lemon pepper

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 2
  • Yield: 2 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread kale on a baking sheet. Drizzle 1 tablespoon olive oil over kale; season with seasoned salt.
  • Bake in the preheated oven until edges are browned, 10 to 15 minutes. Place kale chips on paper towels to drain excess oil.
  • Place egg in a saucepan and cover with water. Bring to a boil; cook for 5 minutes. Remove from heat. Cool under running water. Peel off shell and slice egg.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Place bacon slices on paper towels to drain excess oil. Crumble.
  • Toss radicchio, butter lettuce, avocado, red onion, tomato, radishes, and mushrooms together in a large bowl. Add egg slices, bacon crumbles, and blueberries; toss again. Add remaining 1 1/2 tablespoon olive oil, balsamic vinegar, salt, and lemon pepper; toss one more time. Scatter kale chips on top.
  • Nutrition

    403 cal.

    • Total Fat: 33g
    • Saturated Fat: 6g
    • Cholesterol: 108mg
    • Sodium: 777mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 12g
    • Vitamin C: 45mg
    • Calcium: 92mg
    • Iron: 4mg
    • Potassium: 877mg